Abstract
This Special Issue is focused on the use of modern food processing technologies to retain the highest possible content of health-promoting compounds in raw foods [...]
Highlights
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. This Special Issue is focused on the use of modern food processing technologies to retain the highest possible content of health-promoting compounds in raw foods
These technologies enable the amount of salt and preservatives added to foods to be reduced. These additives are known to be prejudicial to human health, and are associated with a variety of health problems
The review on high-pressure processing (HPP) technology is focused on fruit and vegetable products [1]
Summary
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. This Special Issue is focused on the use of modern food processing technologies to retain the highest possible content of health-promoting compounds in raw foods. These technologies enable the amount of salt and preservatives added to foods to be reduced. This collection includes four reviews and six original research articles [1,2,3,4,5,6,7,8,9,10].
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